West Valley Central School - Chef/Cook Manager at Personal Touch Food Service

West Valley, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Dec, 25

Salary

25.0

Posted On

29 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Preparation, Fiscal Controls, Effective Marketing, General Nutrition, Human Relations, Listening, Institutional Equipment, Fiscal Management, Problem Solving, Adaptability, Learning

Industry

Food and Beverage Services

Description

Description Chef/Cook Manager Rate of Pay: 25.00 Hours of Work / Schedule: 6:00 am-2:30 pm Monday-Friday (41 weeks) Part Time or Full Time Status: Full Time Do you love working in food service but not the late nights, weekends and holidays? Are you looking for a job at a locally owned company that works with school hours? Do you want to be home to enjoy dinner with your family in the evenings? Come join our team at Personal Touch Food Service! We offer: Flexible schedules – most positions have no nights, weekends or holidays! School District positions have working hours compatible with school schedules for working families! Benefit eligible positions may chose to participate in Health, Dental, Vision, 401k, LTD, Life Insurance and Paid Vacation! Purpose of the Chef Manager Job: To deliver professional food and service in a courteous environment using current food trends; participate fully in producing quality food/menu products, achieving strong financial results and creating a proactive, team-oriented environment throughout Personal Touch. Impact of the Chef Manager Job: If this job is performed well, it generates strong customer/administrators satisfaction from quality, tasty foods, positive financial results, and account retention, and a positive public image. In addition, if this job is performed well, the incumbent will be satisfied and may advance into another position of challenge and reward. All jobs in the company are affected by this position due to its impact on personnel and customer satisfaction, and hence, the bottom line. Supervision: This person is formally responsible for supervising: Cooks, Kitchen Prep, Food Service Staff and Kitchen Aides Routine Decisions Made: Production planning/portion control, menu planning, scheduling, ordering food and supplies, maintaining equipment, pricing services, making personnel decisions, and handling decisions related to food production, catering/special functions, promotions and pleasing customers. Responsibilities and Tasks of the Chef Manager: Determine operational needs, level of service and changes in service to meet or exceed customer and administrators satisfaction (via communication with all parties and superiors) Develop effective menu’s to meet the operation’s needs, with food production charted and leftover foods accounted for Produce and/or supervise production of all food items daily Cross train staff with regard to operational procedures, health and safety issues and sanitation with the goal of creating an effective and efficient operation and work environment Hire and manage staff; recruit, interview, hire, schedule and evaluate employees Assist with development of Budget; Analyze and monitor costs for fiscal control; monitor receivables, payables and cash to provide fiscal responsibility Order food, supplies and equipment to meet the needs of operational and contractual goals, while practicing fiscal responsibility Logistics planning; food transport to various points of service and/or venues. Cash controls Effectively communicate and administrate: provide essential personnel information to corporate; prepare and execute inventory, payroll, sales reports, ledger and P & L forms; prepare reports as necessary for administrators. Monitor and supervise operation: frequently inspect all work, storage, serving, production and administrative areas to determine that food and physical safety regulations and directives are met. Improve self through advanced education, knowledge, skills, abilities and experience in all aspects of foodservice industry Requirements Cooking, preparation fiscal controls effective marketing/presentation general nutrition human relations/diplomacy listening institutional equipment fiscal management ability to read, write and perform basic math at a high school graduate level effective problem solving adaptability and learning Education/Experience Requirements of the Chef Manager: Culinary Degree, Bachelor’s degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities. Working Conditions: Must have good personal hygiene and adhere to corporate dress policy. Subject to wet floors, temperature extremes and excessive noise. Position frequently involves long hours and widely diverse duties. Other Information: Must love food business and dealing with people! We are an equal opportunity employer. Applicants are considered for positions without regard to veteran status, uniformed servicemember status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other category protected by applicable federal, state, or local laws.

Responsibilities

The Chef Manager is responsible for delivering professional food and service in a courteous environment while achieving strong financial results. This role includes supervising kitchen staff, menu planning, and ensuring customer satisfaction through quality food production.